I have been trying out different recipes for reduced-fat cream cheese frosting and this is the recipe that I like the most, it is the perfect combination of creamy and sweet.  I have tried the recipe below using only Splenda, however, I think it tastes better using the confectioners sugar, but that is completely up to you.  This recipe is enough to frost 2 dozen cupcakes, or 2 9 inch cakes, or 1 9×13 inch cake.

Skinny Mom Tip: To make Splenda “powdered sugar”, mix 3/4 cup Splenda with 2 tbsp of cornstarch in a blender until mixture forms a powdered sugar consistency.  If you do not wish to use Splenda, simply replace Splenda with an extra 1/2 cup of powdered sugar in recipe.